The following post was written by our friend, Brandie from www.thecountrycook.net.
One of my favorite (and most relaxing) pastimes is baking. Most days I just don’t have the time to really devote to baking though. It’s even better for me if my family is all home and we can all enjoy the fruits from that baking labor! So that’s where my Martha White® muffin mixes come in handy. I satisfy my love for baking while fitting it into my busy days.
I was thrilled when I started seeing the Martha White® Sweet Potato Muffin Mix on the grocery store shelves. I love surprising people with these muffins. The sweet potato flavor is one that is perfect for year round. It doesn’t have a super strong spice flavor so that makes this recipe perfect for anytime of year. You can even switch out the muffin mix flavor for whatever you are in the mood for. Martha White® Apple Cider and Strawberry Cheesecake muffin mixes also work really well with this frosting!
So simple to make but perfect for an after school treat or to snack on while sipping hot cocoa.
Here’s a little secret for you. You can use these Martha White muffin mixes and transform them into surprisingly amazing cakes! That’s just what I did with this sweet potato muffin mix. And I made my special marshmallow buttercream frosting to top them with. This is my favorite go-to frosting. I promise, if you have not made this frosting before, it will become your new go-to favorite. Let me show you how scrumptious sweet potato can be!
2 pouches Martha White Sweet Potato Muffin Mix
1 tbsp. ground cinnamon
½ tsp. salt
1 cup milk
1 cup sour cream
½ cup chopped pecans
1 cup butter (salted or unsalted), softened to room temp.
1 (7.5 oz.) jar marshmallow creme (Marshmallow Fluff)
1 cup powdered (confectioners) sugar
½ tsp. vanilla extract
½ cup chopped pecans, for topping
⅓ cup Smucker’s® Simple Delight™ Salted Caramel Topping
Preheat oven to 350F degrees and spray a 9×9 baking dish with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, combine two pouches sweet potato muffin mix with ground cinnamon and salt. Stir well.
Then stir in milk and sour cream. Once combined, gently stir in chopped pecans.
Pour batter into prepared baking dish.
Bake for 30-35 minutes until an inserted toothpick comes out clean.
Allow cake to cool completely before making frosting.
Using an electric mixer, beat butter in a medium bowl on high speed until creamy.
Add in marshmallow creme and mix well.
Reduce mixing speed to low and beat in confectioners sugar and vanilla.
Increase mixing speed to high and beat until fluffy.
Spread frosting onto cooled cake. Sprinkle top with chopped pecans. Then, using a spoon,
drizzle salted caramel over the finished cake.
I would like to give a special thank you to Linda for inviting me to share this recipe with you today!